Chocolate Chip Peanut Butter Oatmeal Banana Bread

From the kitchen of the Buffalo who lovingly made it for Gramps (Muffins instead of bread).

https://hungryhappens.net/chocolate-chip-peanut-butter-oatmeal-banana-bread/

INGREDIENTS

• 1 cup flour

• 1 cup rolled oats

• 1/2 cup brown sugar, packed (Caramel Torani with Splenda?)

• 2 tsp baking powder

• 1/2 tsp salt

• 2 ripe bananas

• 1/2 cup all natural peanut butter, (room temp)

• 1/2 cup avocado oil (or any neutral oil)

• 1/2 cup sour cream (or Greek yogurt)

• 1 egg, lightly beaten

• 1/2 cup mini chocolate chips (SEE NOTES BELOW)

INSTRUCTIONS

1. Preheat your oven to 375° F. Spray your 9×5" loaf pan or line with parchment paper.

2. In a large bowl, whisk together the flour, oats, sugar, baking powder and salt.

3. In a medium bowl, mash the bananas. Stir in the oil, peanut butter, sour cream and beaten egg. Add this mixture to the dry mixture and combine (DO NOT OVER MIX). Stir in the chocolate chips.

4. Transfer the batter to your prepared loaf pan and evenly spread out with a rubber spatula. Optional: sprinkle top with extra chocolate chips. Bake for 30 minutes then throw a piece of aluminum foil on the top of the loaf to loosely cover it. Continue baking for another 15-20 minutes or until a toothpick comes out mostly clean. Allow to cool at least 30 minutes in the pan prior to removal. Then allow it to cool for another 30 minutes prior to slicing.

NOTES

• You cans substitute gluten free flour for regular all purpose flour 1 to 1.

• If you’re allergic to peanuts, you can use almond butter instead of peanut butter.

• I used mini chocolate chips, you don’t have to. Use what you like but I just think the aesthetic is better. 

• Gramps:  I imagine I would like it better made with raisins instead of chocolate chips